• Servings 6
  • Prep 15 min
  • Cook 10 min
  • Cuisine
  • Skill Level

Seared Beef Carpaccio Salad


  • 1 lb beef tenderloin
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic
  • a few sprigs, thyme, oregano and rosemary
  • kosher salt and black pepper, to taste
  • 3 cups fresh watercress
  • 1 cup baby spinach
  • 1 knob of butter
  • fresh Parmesan for shaving
  • Finely chop the garlic and add to a shallow bowl.
  • Remove the leaves from the thyme, rosemary and oregano, finely chop, then add to the garlic along with salt and black pepper.
  • Brush the beef fillet all over with the olive oil, then roll in the herb mixture, making sure the fillet is completely covered.
  • Sear the steaks in a very hot pan with a little butter and olive oil turning once.
  • Make sure the fillet stays raw inside.
  • Let the steak rest for 5 minutes before slicing it very thinly.
  • Arrange the watercress and baby spinach on a large platter followed by thin slices of beef and top with shaved Parmesan cheese.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.